6 unpeeled carrots, cut into thirds
2 unpeeled yellow onions, cut into chunks
1 leek, white and green parts, cut into thirds
1 bunch celery, including the heart, cut into thirds
4 unpeeled red or russet potatoes, quartered
2 unpeeled sweet potatoes, quartered
5 unpeeled cloves garlic, halved
1/2 bunch fresh flat-leaf parsley
1 (8-inch) strip of kombu or dulse
12 black peppercorns
4 whole allspice or juniper berries or 1/2 teaspoon ground cinnamon, ginger, nutmeg and ¼ teaspoon cloves
2 bay leaves
8 quarts cold, filtered or spring water
1 teaspoon Real Salt
- Rinse all of the vegetables well, including the sea vegetables. In a 12-quart or larger stockpot, combine the carrots, onions, leek, celery, potatoes, sweet potatoes, garlic, parsley, sea vegetables, peppercorns, allspice, and bay leaves. Fill the pot with the water to 2 inches below the rim, cover, and bring to a boil.
- Remove the cover, decrease the heat to low, and simmer, uncovered, for at least 2 hours. As the broth simmers, some of the water will evaporate; add more if the vegetables begin to peek out. Simmer until the full richness of the vegetables can be tasted.
- Strain the broth through a large, coarse-mesh sieve (remember to use a heat-resistant container underneath), then add salt to taste.
- Let cool to room temperature before refrigerating or freezing. Use the remaining vegetables in sauces, soups, over pasta or in your next smoothie!
Prep Time: 10 minutes
Cook Time: 2 to 4 hours
Storage: Store in a glass airtight container in the refrigerator for 5 to 7 days or in the freezer for 4 months. If freezing be sure to leave about an inch from the top of the container to allow for expansion. Makes 6 quarts